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Ingredients
Serves: 6

3/4 cup (185g) sugar

2 large eggs

1 tablespoon apricot jam

11/4 cups (155g) plain flour

1 teaspoon bicarb soda

1/2 teaspoon salt

1 generous tablespoon of butter

1 teaspoon vinegar

1/3 cup (85ml) milk

For the sauce

3/4 cup (190ml) cream

100g butter

2/3 cup (155g) sugar

1/3 cup hot water

1 tsp. vanilla essence

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DirectionsPreparation:15min › Cook:50min › Ready in:1hour5min

Preheat oven to degrees C. Beat or whip the sugar and eggs together, preferably in a food processor, until thick and lemon coloured. Then, add the apricot jam and mix thoroughly.

Sieve together the flour, bicarb and salt. Melt the butter and add the vinegar. Add this mixture, along with the milk, to the egg mixture in the food processor. Add it alternately with the flour. Beat well.

Pour into an oven-proof dish, and bake for 45 to 50 minutes.

In a pot, melt together the ingredients for the sauce. When the cake is halfway baked, take it out of oven. Make holes in cake and pour the sauce over the pudding. Return to the oven.